Don't get thrown off by the word "Capsicum"! It's the scientific name of peppers in general. Where we're from, Capsicums for salads mean bell peppers (especially the sweet variety,) regardless of color. This Carrot and Capsicum salad with Parsley goes well with most main dishes, but we're partial to having them alongside grilled beef steak. Easy to prepare and healthy to boot, this salad should go well as a balance to meat-heavy meals.]]>
Watercress and Spinach Salad with Honey-Lemon Dressing Author: Cdiabetes Staff Serves: 4 Ingredients Dressing 1 piece lemon, juiced 3 tablespoons extra-virgin olive oil 2 teaspoons sugar-free honey ? teaspoon salt ? teaspoon ground black pepper Salad 4 cups watercress 1 cup baby spinach 1 piece Granny Smith apple, cored and finely sliced 6 tablespoons fat-free feta cheese, crumbled Instructions In a medium bowl, whisk together olive oil and freshly-squeezed lemon juice. Add honey, salt, and pepper. Stir until well combined. In a large bowl toss together watercress, spinach, and apple. Drizzle the prepared dressing over the salad. Add crumbled feta cheese. Toss until the dressing is well incorporated. Nutrition Information Calories: 129.2 Fat: 10.6g Saturated fat: 1.5g Trans fat: 0g Carbohydrates: 9.6 mg Sugar: 5.2g Sodium: 186mg Fiber: 1.6g Protein: 1.7g Cholesterol: 0.3mg 3.2.2925 ?]]>
For more healthy recipes by Aviva Goldfarb, visit her site at The Six O’Clock Scramble. Turkey and Wild Rice Salad Prep time 10 mins Cook time 60 mins Total time 1 hour 10 mins Because I can’t stand to see good food go to waste, I try to find ways to use up all the odds and ends in our refrigerator before going back to the grocery store to shop for another week of meals. (You know I’m obsessed with weekly menu planning!). After our Thanksgiving feast, I find that we’re eager to finish up the sweet potato pie, cornbread stuffing and other flavorful side dishes, but the roast turkey and cranberry sauce sometimes languish at the back of the refrigerator. Last year I invented this salad that can help you give new life to some of those leftovers. Author: Aviva Goldfarb Recipe type: Salad Ingredients 1 cup wild rice blend, such as Lundberg’s 1 cup cooked turkey breast, chopped 1 cup sliced celery (about 2 stalks) ? – ? cup scallions, green parts only, thinly sliced, to taste ? cup dried cranberries or ? – ? cup cranberry sauce, to taste ? cup light balsamic vinaigrette dressing [...]]]>
This salad makes for a quick, easy lunch that’s high in?protein and will keep you going until dinner. Serve with toasted bread for a more substantial meal. Chicken Pineapple Salad Cook time 30 mins Total time 30 mins Recipe type: Salad Serves: 6 Ingredients 1 cup skinless chicken, boiled, and chopped ½ medium pineapple, sliced ½ cup red onion, sliced 2 tbsp cilantro, chopped 1 tsp salt 1 tsp black pepper 1 tsp white pepper 1 tsp mustard powder 1 cup mayonnaise Instructions Squeeze and drain the liquid from the pineapple. Mix all ingredients together except for the mayonnaise. Add mayonnaise and garnish with tomato and cucumber before serving, if desired. Nutrition Information Calories: 218 Fat: 14 t Saturated fat: 21.1 g Carbohydrates: 16.4 g Sodium: 682 mg Fiber: 0.9 g Protein: 7.8 g Cholesterol: 28 mg 3.2.2310 ?]]>
? Traditional Greek Salad A bright, fresh Greek salad to lighten up any meal! Recipe type: Salad Cuisine: Greek Serves: 2 Ingredients ? red onion, thinly sliced ? green pepper, finely sliced 1 cup cucumber, peeled and cut into chunks ? cup Kalamata olives 1 cup tomatoes, sliced ? cup Feta cheese, chopped 2 tsp Extra Virgin olive oil 4 drops lemon juice 2 tsp freshly ground pepper Instructions Place red onion, cucumber, green pepper, tomatoes and olives into a large bowl. Sprinkle salt and freshly ground black pepper. Add a few drops of lemon juice and olive oil. Toss everything together carefully and leave it for 5 minutes to absorb the seasoning. Serve cold and enjoy! Nutrition Information Calories: 489 Fat: 11.3 g Saturated fat: 5.2 g Carbohydrates: 10.6 g Sugar: 5.5 g Sodium: 798.5 mg Fiber: 4.7 g Protein: 7.9 g Cholesterol: 20.8 mg 3.2.2265]]>
Fresh Fruit Salad with Cardamom Recipe type: Salad Ingredients 1 medium apple, cored and cut into cubes 1 medium banana, cut into small pieces 1 cup strawberries, halved 1 cup blueberries ? cup fresh orange juice 1 teaspoon cardamom, ground Instructions Combine orange juice and cardamom in a large bowl. Add apple and banana. Mix to coat well (it will prevent from browning). Add strawberries and blueberries. Toss gently. Cover and chill until ready to serve. Nutrition Information Calories: 98 Fat: 0.4 Carbohydrates: 24.6 g Sugar: 16.3 g Sodium: 2 mg Fiber: 5.7 g 3.2.2265 ?]]>
Ingredients 8 ounces boiled shrimps, peeled 2 medium cucumbers, cubed 2 tablespoons olive oil 2 tablespoons balsamic vinegar 1 tablespoon Dijon mustard 4 fresh spearmint leaves, chopped dash of salt and freshly ground black pepper Method Mix together olive oil, balsamic vinegar, and Dijon mustard in a medium bowl. Add shrimps, cucumbers, and mint leaves. Toss to coat well with dressing. Season with salt and pepper to taste. Divide in 4 individual plates. Serve and enjoy. Yield: 4 servings Nutritional Information (Per Serving) Diabetic Exchange 1 1/2 Fruit, 0 Fat, 0 Vegetable 0 Starch, 0 Lean Meat, 1 Carb Energy 101 calories Total Fat Saturated Fat Trans-fat 0.2 g 0.0 g 0.0 g Cholesterol 0.0 mg Sodium 3.0 mg Total Carbohydrate Dietary Fiber Sugars 25.1 g 0.9 g 20.8 g Protein 0.8 g]]>